Chicken soup breakfast porridge

Abstract

The invention discloses chicken soup breakfast porridge and relates to the technical field of food processing. The chicken soup breakfast porridge comprises main materials and auxiliary materials, wherein the main materials include rice grains, rice flour, concentrated meat essence and crisp chicken powder, old hen spice powder and edible chicken soup essence; and the auxiliary materials include textured soybean protein, carrot granules, cabbage, chive slices, mung bean paste powder, thirteen-spices, white pepper powder, vinegar powder and edible salt. According to the chicken soup breakfast porridge, meat and vegetables are mixed, so that the porridge is rich and balanced in nutrition and easy to digest; porridge rice can be hugely changed in appearance, mouth feel, texture and nutrition; the porridge is smooth in appearance, impurity-free and glossy; the porridge is similar to the rice grains in shape; the porridge is soft, glutinous, smooth and delicious in mouth feel after being brewed, so that the porridge is similar to cooked porridge in a pressure cooker; and therefore, the porridge can meet the needs of different crowds and can be eaten for a long term.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chicken soup breakfast porridge. Background technique [0002] With the development of society and the faster pace of people's life, in order to save time, the demand for fast food is also increasing, especially for students and office workers, who spend most of their time studying and working However, there are still many shortcomings in the production of instant porridge products, such as large investment in equipment, high production costs, poor adaptability to raw material processing, and poor rehydration of products. The taste is unstable; the product processing process often easily destroys the original shape of the rice grains, and the shape of the rice grains cannot be maintained after brewing, resulting in the loss of nutrients and the loss of the natural flavor of the grains. Flavor, can not satisfy today's consumer again to pure natural green, he...

AI Technical Summary

Problems solved by technology

[0002] With the development of society, people's life rhythm is getting faster and faster, in order to save time, there is more and more demand for fast food, especially for students and office workers, most of their time is spent on study and work However, there are still many shortcomings in the production of instant porridge products, such as large investment in equipment, high production costs, poor adaptability to raw material processing, and poor rehydration of products. The taste is unstable; the product processing process is often easy to destroy the original shape of the rice grains, and the shape of the rice grains cannot be maintained after brewing, resulting in the loss of nutrients and the loss of the natural flavor of the grains. Flavor, but can not meet today's consumer demand for pure natural green, healthy consumption